Dubliner cheese uses?
Dubliner is one of my favorite cheeses, but through a series of misunderstandings when various friends have gone to Costco, I now have about 3 giant blocks of it--multiple pounds. We usually just eat it with a cheese plate or make grilled cheese sandwiches. Any ideas for good uses? We're not big on traditional casseroles with campbell's soup, etc. as ingredients--other than cheese, we eat very little food we don't make from scratch. But Dubliner has such a unique nutty flavor, I'm hoping for some killer recipes that specifically call for it. Thanks!
Make a gratin of potatoes. Slice and boil them first, layer them in a casserole dish and pour a mixture of a couple of eggs and shredded Dubliner and a little nutmeg, grate some more over the top and brown it in the oven. It's pretty good.
Too much Dubliner cheese? Wow - sounds like fun. I would start with a nice tart apple and some Dubliner Cheese.
Get the best sourdough you can find and make some dubliner cheese toasts..extra cheese - less bread - open faced...
Eggs with shaved dubliner cheese under the broiler would be tasty....
Use it top any gratin - ina gartner's zucchini gratin is a favorite that would be great with dubliner cheese on top....
Blocks of unopened hard cheese will keep longer than you think in the cold part of your fridge.
Dubliner has a flavor reminescent of a combo of swiss/cheddar/parmesan. I'd try it in recipes where those cheeses would be good. It would be nice as a topping for burgers, for instance. I think a gratin would be good, too. Or, with all that cheese, you might want to experiment with a cheese soup. Here's one for cheddar-beer soup -- just substitute the dubliner: http://www.epicurious.com/recipes/foo...
they do taste great in grilled cheese sandwiches dont they? I love to make them with rye bread, kosher dill pickles, and dijon mustard. Sounds awfully weird, but my god does it taste fantastic. Its also good on top of a patty melty with rye bread...yum yum.
how about in good ol mac n cheese?
Grate a generous cup or so and toss it with the flour at the start of your favorite pie crust recipe. Then make your pie crust as usual. I do this for apple pie and have used Dubliner as well as a good sharp cheddar.